Red-Cooked Pork Belly Bao | Marion's Kitchen
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Prep Time
2h 15m
Cook Time
25m
Total Time
2h 40m
This red-cooked pork belly bao recipe is a mouth-watering mix of tender pork belly, crunchy cabbage, and zesty spring onions all packed into a fluffy bao bun. Simmered in a rich, aromatic braising liquid and topped with a spicy mayo, it’s a fusion of bold flavors that’s perfect for any meal.
Recipe Options
Ingredients
Servings:
14
Scale:
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6
Braising Liquid
Spicy Mayo
Steps
1
Preheat the oven to 160C/320F.Combine the ingredients for the braising liquid in a casserole dish. Slice the piece of pork in half and add it to the liquid, skin side up. Pour in enough water to allow the braising liquid to just cover the pork. Cover with baking paper, foil and cover with a lid. Place in the oven and cook for 2 hours. Set aside in the fridge overnight to chill.
2
To make the spicy mayo, mix ingredients in a small bowl and set aside.
3
Scoop out and discard any pork fat in the dish. Transfer the pork to a cutting board. Place 1 cup of the braising liquid in a small saucepan over high heat (save the remainder in the freezer to use as a master stock. Simmer the braising liquid for 10-12 minutes or until thickened.
4
Preheat a barbecue grill plate or a non-stick frying pan over high heat. Use a sharp knife to cut the pork into thick slices or squares. Grill for 2-3 minutes each side, spooning over some of the reduced braising liquid as the pork cooks.
5
To serve, spoon spicy mayo onto the bottom of each bao bun. Top with cabbage and pork. Then sprinkle with peanuts and spring onion. Drizzle with more spicy mayo and serve.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories821kcal
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Fat56g
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Saturated Fat16g
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Carbohydrates29g
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Fiber1g
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Sugar15g
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Protein34g
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Cholesterol86mg
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Sodium1,842mg
Percent Daily Values are based on a 2,000 calorie diet.